Procedure:Trim the excess fat from the chicken. Marinade the chicken in the mixture for 3 to 4 hrs or overnight. Remove the chicken from the marinade and allow to dry. Sprinkle the chicken lightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve.

Procedure:If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve.

Procedure:Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store. Marinate them overnight . Preheat the shortening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip.Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float. Remove the chicken to a rack and allow to drain for 5 minutes

Procedure:
Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Procedure:Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.

Procedure:Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes.

Procedure:First we are going to make a roux with the melted shortening and 1 1/2 tablespoon of breading flour. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color. Once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquid(s) to incorporate it so no lumps. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which would take about 3 to 5 minutes.

Procedure:Preheat shortening in to 375°F. Cut the potatoes into 16 to 18 equal side wedges. Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into a large bowl. Put some potatoes in the milk and egg then into the flour mixture till well coated. Fry in fryer for 3 minutes remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes.

Procedure:Preheat the oven to 450°F. Combine all of the ingredients, knead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter. Makes 18 Biscuits.

Procedure:Drain the navy beans and place in a microwave safe dish. Addthe precooked bacon. In a bowl combine all the other ingredients to make a sauce. Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator. When you are ready to serve them microwave them for 5 minutes then stir and microwave again for 7 minutes or till heated through.

Procedure:Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them. While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The best is if you allow this to sit overnight.

Procedure:
In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes. When the noodles are cooked drain but do not rinse. To make the cheese sauce in a pan over low heat combine the Velveeta cheese,shredded cheddar and the milk. Cook the cheeses till they are melted and then add the salt. Add the noodles and mix threw. Place in a casserole dish and bake for
10 to 15 minutes. You may want to broil the top to make a brown top.

Ingredients:Cook macaroni noodles in a big pot of water for 12 to 15 minutes. Drain and place in a bowl with ice water and cool for 10 minutes. In a large bowl combine all of above. Refrigerate for 2 hrs.

Procedure:Pour beans with there liquid into a saucepan and cook over medium heat. Add the seasonings and butter. When the mixture begins to boil use a fork to mash 1/2 the beans. Cook for 10 to 20 minutes to until it looks like bean paste with big beans in it. Mix in rice.

Procedure:In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be thick but not to thick if the mixture is to thick add some milk to the mixture. Scoop the mixture into individual pie pans. Use the biscuit recipe in this book to make the crust. Roll out the dough thin and place on top then brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown.

Procedure:First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shred the cabbage. In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs.

DIRECRIONS: 1. Form beef into 6 patties about 1/2-inch thick.2. Sprinkle with salt and brush patties with a 1-to-1 mixture of brown bouquet sauce and water, if a deep brown color is desired.3. Arrange patties in a circle in a paper towel-lined, shallow, heat resistant, non-metallic baking dish. Do not place any patties in the center of the circle. Heat, covered with paper toweling, in Microwave Oven 5 minutes. Turn patties over.4. Brush again with brown bouquet mixture if desired.5. Heat, uncovered, an additional minute. Burgers will be rare. Heat an additional 1 to 2 minutes for medium or well-done.6. Place 1 patty on each hamburger bun and top each hamburger with a slice of cheese. Arrange hamburgers on a heat-resistant non-metallic serving platter and heat, uncovered, in Microwave Oven 2 minutes or until cheese is melted.

DIRECTIONS: Here's the recipe for Nasi Kuning. Ignore the reference to Crisp Beef. It's not necessary and is a lot of trouble to fix. Otherwise, the recipe is easy and good.

Heat the oil in a 1 1/2-quart saucepan over medium-high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, cumin, turmeric and pepper; stir for a minute or so. Pour in the broth, add the salam or bay leaf. Bring to a rapid boil then cover and reduce the heat to a very low simmer. Simmer for about 40 minutes. Garnish with Crisp Beef, Onion Flakes, thin strips of bell pepper, and paper thin slices of cucumber.

FRIED ONION FLAKES: Heat one Tablespoon oil in a heavy frying pan over medium-high heat. Add 1/2 cup dried onion flakes and stir until brown and crisp. Stores well in an airtight container.

Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.

In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.

Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.

Preheat an outdoor grill for high heat and lightly oil grate.

Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

DIRECTIONS

Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.

Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.

When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.